Steps

Set a large skillet over medium-high heat. Add a drizzle of oil and cook the beef, onion and pepper, breaking up the meat with a spoon, until it’s no longer pink and the vegetables are soft.

2

Add the garlic, cumin, paprika, salt and cook until the mixture starts to brown and turn crisp; stir in the salsa, cook for another minute, then remove from the heat.

3

Unroll the pizza dough and pat into an even rectangle on a lightly floured surface. Cut in half lengthwise, and then crosswise in quarters, making 8 pieces. Place on a parchment-lined baking sheet.

4

Place a spoonful of filling on each piece of dough and fold in half, forming a square or rectangle, depending on the shape of the dough (and your preference). Press down on the edges with a fork to seal.

5

Brush the tops of each with a little beaten egg and poke each with a fork. Bake for 15-20 minutes, or until deep golden. Serve warm. Makes 16 empanadas - enough to serve 6-8 people, with leftovers for lunch the next day or to freeze for later. (Reheat in the oven or microwave.)

6

This filling can be made ahead of time and refrigerated or frozen until you’re ready for it.

7

Baked empanadas freeze well - or freeze them unbaked, and slide them into the oven straight from the freezer, adding an extra 5 minutes to the baking time. (Brush with egg when you’re ready to bake them.)

8

To make apple pie empanadas, sauté a large peeled, chopped apple in a tablespoon of butter until soft; toss with 1/4 cup brown sugar and a shake of cinnamon. Use this mixture to fill the empanadas and bake as directed.

Expert Tips

This filling can be made ahead of time and refrigerated or frozen until you’re ready for it.

Baked empanadas freeze well - or freeze them unbaked, and slide them into the oven straight from the freezer, adding an extra 5 minutes to the baking time. (Brush with egg when you’re ready to bake them.)

To make apple pie empanadas, sauté a large peeled, chopped apple in a tablespoon of butter until soft; toss with 1/4 cup brown sugar and a shake of cinnamon. Use this mixture to fill the empanadas and bake as directed.